65 & 67, 1st Floor, Wisma Hopo
Changkat Thambi Dollah, Off Jalan Pudu, 55100 Kuala Lumpur, Malaysia
Tel : 603-2148 6567
Email : [email protected]ail.com
Business Hours :
Mon – Fri 9 a.m. – 4 p.m. ; Sat & Sun (special arrangement)
Thanks to the wonderful invitation, I recently went to visit the HoPo Cultural Museum together with few blogger friends. Located on the first floor of Wisma HoPo along Jalan Changkat Thambi Dollah, Kuala Lumpur, you can choose to park your car at the open space car park further down the road with a flat rate, which I feel is more worth it.
We were very honored that Dato’ Sri Chong Ket Pen, the founder of Protasco Group, took some time off to personally showed us around at HoPo Cultural Museum and explained every aspect of HoPo Hakka to us in detail. His knowledgeable sharing had made our visit so much lively and interesting.
“If you look closely, the HoPo Cultural Museum logo is made up of three elements central to HoPo culture and tradition; the three mountains represent the Three Deities, the distinctive and unique HoPo lion head, and the pestle and mortar for making Lei Cha,” explained Dato’ Sri Chong Ket Pen.
In early days, HoPo Hakkas made their living in various industries like rubber tapping, carpentry, tin panning and tin mining after they arrived in the Malaya Peninsula from China. Guests can understand the history better from the colourful drawing in the wall mural as well as the displays.
Guests can also sit down on the bench at Audio-Visual Room to watch slices of life as experienced by the early HoPo Hakkas.
HoPo Hakka styled lion head is slightly different from the others in terms of design and material used, a very interesting fact to me as I didn’t know about it at all.
Among all the delicious HoPo Hakka cuisines, my favourites would be the Lui Cha and Yong Tau Fu. Lei Cha is a traditional rice dish, where the ingredients are believed to have medicinal value, suitable for those who have indigestion or an unwell stomach to consume. It is customarily eaten by Hakkas on the seventh day of the Lunar New Year to celebrate the birth of mankind.
Mixed together with tofu, nuts and vegetables both fresh and preserved, the key to a satisfying bowl of lei cha lies in the bowl of accompanying broth that mesmerises me with its creamy green colour and taste.
More photos at FOOD Malaysia facebook page, a Malaysian food & lifestyle blogger since 2010